Eat and Drink

It's cheap -- but can you swallow it? It's cheap -- but can you swallow it?

In this slumped economy, fast food restaurants are beckoning with their impossibly thrifty value menus. I tried them so you don't have to.
By Sarah Hepola May 12, 2009

  • Big Think: Lidia Bastianich on what makes a great chef

    "Tutti a tavola a mangiare!" The Italian-American chef on the cultural history of food and how sharing pasta could lead to a more peaceful world.
    May 4, 2009

  • Don't have a cow!

    Famous animal lover Jeffrey Moussaieff Masson, the author of "The Face on Your Plate," talks about why you should consider giving up the burgers -- and the fromage.
    By Katharine Mieszkowski April 18, 2009

  • Relax, it's just foie gras

    Animal activists have denounced the delicacy as torture. But as a new book explains, the truth is not as simple -- or as sensational -- as they'd like you to believe.
    By Alex Koppelman March 19, 2009

  • Finale wrap-up: "Top Chef"

    Cheftastrophe! The fifth season boils down to overcooked soufflés, under-salted fish and lots of big, salty tears.
    By Heather Havrilesky February 26, 2009

  • The cheese-and-pepperoni stimulus

    The pizza restaurant is the last bastion of American small business. Eat a slice today to jump-start our economy. It's your civic duty!
    By Anastacia Marx de Salcedo February 24, 2009

  • I Like to Watch

    Will Obama give America an extreme makeover? Will the Europeans rule "Top Chef"? Plus: Gordon Ramsay breaks the swearing sound barrier!
    By Heather Havrilesky February 8, 2009

  • How to live what Michael Pollan preaches

    Mark Bittman's revolutionary "Food Matters" is both a cookbook and a manifesto that shows us how to eat better -- and save the planet.
    By Laura Miller January 5, 2009

  • Pie (in the name of love)

    It's time someone stood up for the ugly stepchild of desserts. It's time someone stood up for pie.
    By Vincent Rossmeier December 20, 2008

  • Luxury gifts for the foodie

    Give Spanish ham, drink California wine, and be merry!
    By Alex Koppelman, Rebecca Traister November 28, 2008

  • Why you should eat fat

    From its surprising health benefits to its unrivaled deliciousness, "the greasy killer" is anything but, says author Jennifer McLagan.
    By Monica Bhide September 25, 2008

  • The dark history of burned flesh

    Drop those spareribs, imperialist pig-eaters! A new book argues that the great American barbecue smolders on the coals of genocidal racism.
    By Andrew Leonard August 30, 2008

  • Get me girl-drink drunk!

    Top mixologists update the classic summer concoction for a sophisticated craft cocktail age.
    By Sarah Hepola August 23, 2008

  • The United States of cheap beer

    From Stroh's to Shiner Bock, from Hamm's to Hudepohl, Salon brings you an incomplete, biased guide to this great piss-beer nation.
    By Salon staff August 11, 2008

  • And the next great American beer will be...?

    Pabst may be worshiped by hipsters, but can it replace Budweiser as the best classic domestic brew? The answer may surprise you.
    By Edward McClelland August 11, 2008

  • Power to the flower

    Down with urban blight! Cultivating public land, as the author of "On Guerrilla Gardening" explains, is nothing short of a revolutionary act.
    By Lenora Todaro July 30, 2008

  • The rise and fall of an American beer

    Before it was bought by Belgium's InBev, Budweiser trampled local breweries across this land. Who's crying in their (piss) beer now?
    By Edward McClelland July 17, 2008

  • A wonderful, magical animal

    Tom Colicchio, David Chang and others on the virtues of the hog, the importance of ethical farming and why true pork lovers are not ignorant pigs about their meat.
    By Sarah Hepola July 11, 2008

  • Bacon is dead! Long live bacon!

    It's trendy now, but will hype and gimmickry (bacon cocktails, anyone?) spoil the great salty meat?
    By Peter Meehan July 10, 2008

  • Belly of the beast

    So why do I cure my own bacon? Because it's fun, it's easy, and loving food is different than loving the food that you make.
    By Rebecca Traister July 8, 2008

  • Bacon mania

    Why are Americans so batty for bacon? It's delicious, it's decadent -- and it's also a fashion statement.
    By Sarah Hepola July 7, 2008

  • Good to the last drop

    What makes a perfect pot of joe? Is Fair Trade really fair? "God in a Cup" author Michaele Weissman talks about the history, and our continuing love affair, with that divine drink -- coffee.
    By Monica Bhide June 30, 2008

  • Is local food really miles better?

    Many of us now count "food miles." But local fruits and veggies may not be more carbon-friendly than produce at the supermarket.
    By Roberta Kwok June 24, 2008

  • In memory of Gordon Ramsay

    The host of "Hell's Kitchen" is a good chef, lost beneath his own shtick.
    By Alex Koppelman April 1, 2008

  • How the fortune cookie crumbles

    Is Chinese food as American as apple pie? Jennifer 8. Lee discusses the strange evolution of everyone's favorite ethnic food.
    By Nina Lalli March 11, 2008
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